Delicious with homemade spring rolls, skewers of prawn, chicken or , or as a marinade for meat or fish.Packs a spicy punch – half the chilli for a milder sauce.
Recipe: (makes approx. 2 cups/1 small bowl):
250 g caster sugar
500 ml water
1 hot red chilli, finely chopped
1 green chilli, finely chopped
3 cloves garlic finely chopped
40g ginger/ 1 inch piece, finely chopped
2 stalks lemongrass, finely chopped
30 ml fish sauce
30 ml mirin (Japanese rice vinegar)
1 limes, juice only
2 spring onions, finely chopped
1 small handful coriander, chopped
Method:
1. Place the sugar and water into a saucepan and boil on medium heat until it forms a syrup, approx. 10 minutes. The consistency should be slightly thicker than water.
2. Add the chillis, garlic, lemongrass and ginger, and simmer for 10 minutes.
3. Remove from the heat and add the lime juice, mirin and fish sauce.
4. Leave to cool and add the chopped coriander and spring onions.
5. Serve!
250 g caster sugar
500 ml water
1 hot red chilli, finely chopped
1 green chilli, finely chopped
3 cloves garlic finely chopped
40g ginger/ 1 inch piece, finely chopped
2 stalks lemongrass, finely chopped
30 ml fish sauce
30 ml mirin (Japanese rice vinegar)
1 limes, juice only
2 spring onions, finely chopped
1 small handful coriander, chopped
Method:
1. Place the sugar and water into a saucepan and boil on medium heat until it forms a syrup, approx. 10 minutes. The consistency should be slightly thicker than water.
2. Add the chillis, garlic, lemongrass and ginger, and simmer for 10 minutes.
3. Remove from the heat and add the lime juice, mirin and fish sauce.
4. Leave to cool and add the chopped coriander and spring onions.
5. Serve!
